Gingerbread Spiced Latte Cozy (Printable)

A cozy, aromatic latte infused with warm spices and molasses for chilly mornings or festive afternoons.

# What You Need:

→ Espresso & Milk

01 - 2 shots (2 fl oz) freshly brewed espresso or strong coffee
02 - 1 1/2 cups (12 fl oz) whole milk or plant-based alternative

→ Gingerbread Syrup

03 - 2 tbsp molasses
04 - 1 1/2 tbsp brown sugar
05 - 1/2 tsp ground ginger
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp ground nutmeg
08 - 1/8 tsp ground cloves
09 - 1/2 tsp pure vanilla extract

→ Topping

10 - Whipped cream (optional)
11 - Pinch of ground cinnamon or nutmeg

# How to Make It:

01 - Combine molasses, brown sugar, ground ginger, cinnamon, nutmeg, cloves, and vanilla extract in a small saucepan over medium heat. Stir continuously until sugar dissolves and mixture becomes smooth, approximately 2 minutes.
02 - Add milk to the syrup mixture and warm gently while whisking until steaming but not boiling.
03 - Brew 2 shots of espresso or prepare strong coffee using preferred method.
04 - Divide espresso evenly between two mugs, then pour hot spiced milk over, stirring gently to blend.
05 - Optionally, top each drink with whipped cream and garnish with a pinch of ground cinnamon or nutmeg.

# Expert Suggestions:

01 -
  • It tastes like you've been standing in a bakery all morning, but takes just 10 minutes to make from your own kitchen
  • The warm spices feel luxurious and intentional, transforming an ordinary coffee moment into something you'll actually look forward to
  • It's impossibly easy to customize—dial the spices up or down depending on your mood, and it works beautifully with any milk you have on hand
02 -
  • Don't skip the step of mixing your spices with the molasses and sugar first. I learned this the hard way when I tried to just whisk everything together in the milk, and the cloves stayed grainy and separated. Blooming them first creates an emulsion that makes everything smooth and evenly distributed
  • The difference between a good spiced latte and a great one is patience with the milk. Gentle heat wins every time. Rush it and you'll have scalded milk that tastes flat. Take your time and the milk becomes velvety and the spices shine
03 -
  • Use molasses that's actually fresh—old molasses gets thick and crystalline, and it won't incorporate smoothly into your milk. Check the date on the jar
  • If you find the spices aren't combining smoothly with the molasses and brown sugar, add just a teaspoon or two of water at the beginning to help everything dissolve evenly

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